VEGETABLE PULAV

Ingredients:
Basmati Rice – 1 ½ cup
Water – 3 cups
Ghee – 2-3 tbsp
Cashew nuts – 10-12 halves
Black pepper – 6-7
Cloves – 3-4
Cardamom – 2-3
Cinnamon – 2”
Bay leaf - 2
Black cumin seeds – ½ tsp
Onion – 1 big, sliced thinly
Ginger paste – 1 tsp
Garlic paste – 1 tsp

Green chilies - 2-3
Cauliflower – ½ cup, small florets
Mixed vegetables* – ½ cup
Yogurt – 3-4 tbsp
Salt

Cooking Procedure:
Wash the rice till the water runs clear. Drain the water using a colander and keep the rice aside.
Heat 1 tbsp of ghee in a pan. Add the cashews and fry them on low heat till golden brown. Remove the cashews from the pan and keep aside. Then add the cauliflower and fry till golden brown, stirring continously. Remove the cauliflower from pan and keep aside.
In the same pan, heat 2 tbsp of ghee. Add the black pepper, cloves, cardamom, cinnamon and bay leaf. Then add the onions and fry till they become translucent. Then add the green chilies, ginger garlic paste and sauté for a minute. Then add the mixed vegetables and sauté for a minute. Now add the cauliflower and cashews. Mix well and then add the yogurt. Mix well and then add the rice and black cumin seeds. Mix well and add the boiling water. Bring it to a boil and then reduce the heat, cover and let the rice cook till tender. Don’t mix the rice too much otherwise the grain of rice will break. After about 10 mins sprinkle ¼ cup cold water over the rice, again cover and let steam for 5 more minutes. This makes the rice fluffy and tender. Garnish with freshly chopped coriander leaves and roasted slivered almonds. Serve hot.

* I used frozen mixed vegetables which contains green peas, corn, green peas, lima beans, you can use fresh vegetables as well.